The Hungry Cat restaurant at 1134 Chapala Street, which opened in April 2007, plans to close after Christmas. Here is a message for you from owner David Lentz:

“We are very proud to have done business in Santa Barbara for close to ten years. It’s with a heavy heart that we must announce that we are closing up shop! We want to thank all of our past and present employees, local purveyors and winemakers for making it such a great journey. It has always been our pleasure to serve the Santa Barbara community and perhaps we will have another opportunity in the future.

The Hungry Cat will remain open until Christmas and during that time all cocktails will be $12 and all of our fresh oysters will be $1.50/ daily.

I am also personally planning a farewell dinner in mid to late December (stay tuned for information) Check our website for updates.

Our reasons for closing: We had an offer we couldn’t refuse, declining business, and our current economic climate. Due to being based in LA with 3 young kids, I decided it was an important time to spend with my family. Our flagship Hollywood location of The Hungry Cat will remain open. Thanks again to a great city, wonderful community and a decade of support”

hungry-cat-1 hungry-cat-2



Reader Gustavo shared with me a story about a local business named Buena Onda, which is Spanish for “Good Vibes. It is run by Tomás Baistrocchi and Matias Requena, local Argentineans that are spreading a bit of South-American culture through their culinary art of empanada-making. They are known for their pop-ups around town, serving authentic, hand-made, organic Argentine empanadas. Unknown to me, Buena Onda also has a home at 724 East Haley Street where they run their private events operation, as well as serve locals with their grab-n-go takeouts. It is a family run operation that focuses in offering quality in their organic ingredients and also takes the time to hand-craft each empanada.

Reader Gustavo says he is a regular customer and has tried every empanada on their menu. He suggests you try the traditional meat empanada (with grass fed ground beef). He also recommends the Italian-influenced “caprese” with mozzarella and fresh basil, and the Red-Quinoa/Goat Cheese/Spinach. An Argentinean signature, finger-liking sauce: “Chimichurri” which they included with every take out. Pick-up hours are Wednesday-Saturday 4-8 p.m. Call 679-3320 or order online at

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Local pie enthusiasts and creatives Leela Cyd and Joya Rose Groves will present the second-annual Spectacular Santa Barbara Pie Contest on December 3 from 3-6pm. The event will take place at Potek Winery in The Mill, 406 East Haley Street. Contestants must register online at, with an entry fee of $25. All proceeds of from the day will go to the Transition House of Santa Barbara. There will be 7 categories of winners: Best Sweet Pie, Best Savory Pie and Best in Show, in addition to Junior division, People’s Choice, Wild Card, Special Diet. Prizes include ice cream cakes from McConnells, a robe, pajama, boots from UGG, gift cards to local restaurants and more.

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This just in from owner Ruben at The Black Sheep restaurant, 26 East Ortega Street:

“Ok, everyone. You are not going to want to miss this one. My friends are visiting from France. On Tuesday the 15th we will be featuring a special Corsican 4 course menu $45pp. Reservations are suggested because seating is limited, 5-9 pm.  Call 805-965-1113.”

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Give thanks while celebrating with family and friends at the Bacara Resort at 8301 Hollister Avenue in Goleta. They are having a Thanksgiving Champagne Brunch Buffet at the Bacara Ballroom Terrace on November 24, 10:30 a.m. to 2 p.m. Executive Chef Vincent Lesage’s extensive Champagne brunch buffet will feature roasted turkey, honey glazed ham, assorted shellfish and sushi, prime rib, California wine country salads, decadent desserts, and more. $95 for adults, $45 for children 12 and under, plus tax and gratuity. View the menu. For reservations, please call 844-213-6466.

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Ca’ Dario Ristorante & Pizzeria at 29 East Victoria Street is trying to raise money for CALM (Child Abuse Listening Mediation / courtesy of 805 Living Magazine. They will be featuring a dish Gnudi al Burro e Salvia through November and December and $2 will be donated to CALM with every order of the dish.

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Here is a question for you from reader Marlene:

Are there any restaurants in Goleta and Santa Barbara WITHOUT music blaring (or any music) playing?  Almost walked out of Outbacks today–can’t stand the loud music. “



Reader Kathy says:

Hey John,
Lost power at home yesterday l and had to go out to dinner. We went to IHOP on Turnpike and they have signs stating they will be closed for remodeling starting tomorrow 11/14 and reopening Saturday 11/19.

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161110-thanksgiving - CopyThe Gobble Song is a Thanksgiving tradition from Santa Barbara’s popular band Spencer the Gardener. As it turns out The Restaurant Guy also has a Thanksgiving tradition. Each November my email inbox is swamped with the same question: Which restaurants serve a traditional turkey meal on Thanksgiving Day? Last week The Restaurant Kid and I made a hundred phone calls to find the answer for you (I made the calls while my son climbed on me like a jungle gym). Restaurants joining the list for the first time include Angel Oak, Convivo at Santa Barbara Inn, Helena Avenue Bakery,
High Sierra Grill & Bar, and Oveja Blanca Restaurante. Make reservations early because many places will be sold out in advance. For the 10th year in a row I present to you a list of restaurants offering Thanksgiving on Thursday, November 24th:

  • Angel Oak at Bacara (sold out, reserve 4-6 weeks in advance), 877-935-6115
  • Ballard Inn Restaurant, 800-638-2466
  • Bella Vista at Four Seasons Biltmore (sold out, reserve 4-8 weeks in advance), 969-2261
  • The Black Sheep, 965-1113
  • Blush Restaurant and Lounge, 957-1300
  • Bouchon (sold out, reserve 6-8 weeks in advance), 730-1160
  • Brothers Restaurant at Red Barn, 688-4142
  • Bucatini, 957-4177
  • Ca’ Dario Ristorante & Pizzeria, 884-9419
  • Cadiz, 770-2760
  • C’est Cheese (take & bake free range whole turkey plus desserts), 965-0318
  • Champagne Brunch at Bacara Ballroom, 844-213-6466
  • Cold Spring Tavern, 967-0066
  • Convivo at Santa Barbara Inn, 845-6789
  • Creekside Buffet at Chumash Casino, 686-0855
  • Crocodile Restaurant at Lemon Tree Inn, 687-6444
  • Dargan’s, 568-0702
  • Doubletree Resort, 564-4333
  • El Encanto, 845-5800
  • Eladio’s, 963-4466
  • Finch & Fork at Canary Hotel, 879-9100
  • Fresco Café Five Points (side-dishes & dessert only, take-out only, 4 days notice required), 967-6037
  • Frog Bar & Grill at Glenn Annie Golf Course, 968-0664
  • Harbor Restaurant, 963-3311
  • Harry’s Plaza Café, 687-2800
  • Helena Avenue Bakery (take-out, everything but turkey, 4 days notice required), 880-3383
  • High Sierra Grill & Bar, 845-7030
  • Holdren’s, 965-3363
  • Jack’s Bistro & Bagels Carpinteria and Milpas (eat-in or take-out, 7 days notice required for take-out), 319-0155
  • Joe’s Café, 966-4638
  • Julienne, 845-6488
  • Live Oak Café, 845-5193
  • Louie’s at the Upham Hotel, 963-7003
  • Marbella at Hyatt, 730-1111
  • Moby Dick Restaurant, 965-0549
  • Montecito Wine Bistro, 969-7520
  • Mulligans Cafe, 682-3228
  • Oveja Blanca Restaurante, 963-1012
  • Petit Valentien, 966-0222
  • Petros in Los Olivos, 686-5455
  • Plow & Angel at San Ysidro Ranch, 565-1724
  • Root 246, 686-8681
  • Roy, 966-5636
  • Sage & Onion (take-out only, 7 days notice required), 845-4134
  • Santa Barbara Brewing Company, 730-1040
  • Shoals Restaurant at Cliff House Inn, 652-1381
  • Sly’s (take-out only, at least 10 days notice required), 684-6666
  • Stella Mare’s (sold out, reserve 6-8 weeks in advance), 969-6705
  • Stonehouse at San Ysidro Ranch, 565-1724
  • Tee-Off Restaurant, 687-1616
  • Trattoria Mollie, 565-9381
  • Treehouse Restaurant, 687-2426
  • Willows at Chumash Casino, 686-0855
  • Wine Cask, 966-9463
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This just in from Helena Avenue Bakery, 131 Anacapa Street:


The Funk Zone’s Artisan Bakery Offers Fresh-Baked Rustic Breads, Hearty Holiday Sides and House-Made Pies to Make Any Thanksgiving Gathering Delicious and Effortless

WHO: Head Baker Bryan Foehl of Helena Avenue Bakery in Santa Barbara’s Funk Zone

WHAT: Helena Avenue Bakery  announces their first EVERYTHING BUT THE TURKEY Thanksgiving package – a takeout menu of signature breads, hearty side dishes and desserts so the hosts can spend more holiday time with friends and family and less in the kitchen. The Bakery has assembled a menu of savory and sweet must-haves to accompany one’s home-baked for Thanksgiving dinner on November 24, 2016.

Side dishes include House-Made Cranberry Sauce; Real Turkey Gravy; Traditional Stuffing with Sausage; Traditional Vegetarian Stuffing; Balsamic-Glazed Brussels Sprouts with Lardons; Honey Glazed Carrots with Chilies; Haricots Verts with Shallots, Lemon & Toasted Almonds; Mashed Yukon Potatoes with Roasted Garlic; and Mashed Sweet Potatoes with Candied Pecans. All dishes are packaged in generous portions for four guests with easy reheating instructions.

Helena Avenue breads include fresh-baked Pain au Lait Rolls and Baguettes. For dessert, guests may choose from a selection of hand-made pies – Apple; Pumpkin; Pear & Cranberry with Oat Crumble; and Pecan.

Les Marchands, Helena Avenue Bakery’s sister business, selected wines for pairing with any feast and can be ordered alongside the fixings. Begin the party with sparkling selections of Scar of the Sea Pétillant Naturel Chardonnay or Bonnamy Cremant de Loire NV. White wines include Notary Public Chenin Blanc, Santa Ynez Valley and Francois Carillon Bourgogne Chardonnay. There are two selections of Beaujolais – a Thanksgiving favorite – Martian Ranch Gamay “Absolute Magnitude;” and Mee Goddard’s Morgon “Corcelette.” For the perfect Pinot Noir, try the Pence Ranch or Mongeard Mugneret Bourgogne. Pricing for wines ranges from $21 to $36 per bottle.

All orders must be placed at the Helena Avenue Bakery retail counter or by calling 805.880.3383 before Monday, November 21st. Pick-up times for all orders will be scheduled for Wednesday, Nov. 23rd between 7 am – 6 pm.

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This just in from Sly’s restaurant, 686 Linden Avenue Carpinteria:


I thought your readers might be interested in our current fixed price menu at Sly’s.
Cuisine of the Basque Country is featured, and it’s still priced at just $35. for three courses, or $55. with wine.

James Sly

St. Jean de Luz on the Basque Coast
Well! We’ve finished Avocado Festival weekend and all that the Festival brings. We can get to back to the more quiet life we’re used to. The big news for the next few weeks is that we are serving one of our favorite fixed price menus at Sly’s – both ours and our customers.

Our Basque menu, celebrating the Cuisine of the Basque Country on the south-west coast of France, contains some of our all time favorites dishes, and never fails to remind Annie and I of some of the great times we’ve spent in St. Jean de Luz, Bayonne, Biarritz, and up in the foothils of the Pyranees.

The Basque people speak their own language, a unique orphan among language families. Their traditional homeland is now divided up between Spain and France. We’re celebrating the cuisine of the French Basque Country. The star of our menu is probably our “mixed” Paella, with homemade chorizo sausage, shrimp, mussels, squid, clams and chicken. Richly seasoned with saffron, it is one of the kings of rice dishes – not to mention one of my wife Annie’s favorites! Other delicious items include a salad of sautéed squid and piquillo peppers, a delicious “piperade” omelet as a first course, roast leg of lamb with stewed garbanzo beans, local black cod steamed and served with brandade stuffed peppers and an olive oil-butter sauce, and we top it off with three terrific desserts.
Our favorite dessert? Hard to say. we like the Flan a bunch – but the Gateau Basque is a stunning dessert. And then there’s that bitter sweet chocolate mousse…


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I just received this message from Spencer Barnitz:

November 12:  Join Jacob and Spencer’s Gobbling Food Drive & Festival

Hello friends,

Please join us for a special Saturday Family Day on November 12.  Spencer the Gardner and triathlete Jacob Mansbach of Team Join Jacob have joined forces to bring you a special volunteer session:

Join Jacob & Spencer’s Gobbling Food Drive and Festival.

We have extended the hours a bit (9:30 – noon) to allow for more kids and families to join us.  Feel free to come any time that morning and stay as long as you wish.  We will have something for everyone:

  •     Volunteer activities:  food sorting and crating
  •     Bike blender smoothies
  •     Apples to Zucchini Cooking School will lead a hands on cooking activity
  •     Spencer will perform The Gobble Song LIVE throughout the morning
  •    Please bring food donations for our FOOD DRIVE:
    Frozen turkeys, chickens
    Rice (white and brown)
    Canned fruits & veggies (low sugar/low sodium)
    Beans, tuna, nut butters, oatmeal, cereals
    Stuffing, canned cranberries & canned pumpkin


Please forward this email to your friends and everyone at your
elementary schools!!

Saturday Family Day is a volunteer program for kids ages 5 and up and adult family members or friends.  All kids will need to be accompanied by an adult or adults (you may bring more than one child for each adult).  Volunteers will sort and box donated food, crate fresh produce and learn about how the Foodbank helps our community.
Please read the event details below and click on the blue button to sign up via   Only one person in your group will need to sign up via, using their email address.   If you have questions or need assistance to sign up, email


Jacob, Joseph, Jennifer and Mike Mansbach
Foodbank Volunteers


What:  Volunteer at the Foodbank warehouse with your kids

When:  Saturday, November 12, 2016 from 9:30am  – 12:00pm
(come when you can and stay as long as you like)

Where:  4554 Hollister Avenue (near Ben Page Youth Center)

Who:  Kids of all ages and their friends and family.  All children must be accompanied by an adult.

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This just in from Outpost and Good Bar at the Goodland Hotel, 5650 Calle Real, Goleta:

Hi John,

Sending along the highlights for Outpost and Good Bar’s new fall cocktail menus! Hope you are well.


From seasonal ingredients to unique spirits, locals can warm up to new cocktails from two top bars

Post Up at Outpost’s Bar

Lead Bartender Chris Burmeister has infused the best flavors of the season into his fall menu for Outpost. Try the balanced HIPSTER’S DELIGHT with Lot 40 rye, Plymouth sloe gin, blueberry, cinnamon, fresh lemon, Peychaud’s, and thyme. Coconut cream is the standout in the SPEED DEMON, which mixes St. George vodka, coconut cream, fresh lime, toasted sesame and cucumber. The ONE MAN SHOW blends Jameson Irish Whiskey, Laird’s bonded apple brandy, rooibos tea syrup, and fresh lemon. The glass gets an absinthe wash for the perfect finish.

The Drinks Are All Good at Good Bar

The A-team at Good Bar has put their best fall foot forward, offering half a dozen sippers for everyone. Sweet Corn is the winning ingredient in PILGRIMAGE SOUTH, a blend of Herradura Reposado, sweet corn, creme de cacao, fresh lime, chocolate bitters and egg white. The result is a colorful and velvety rich drink worth coming in for. The funky and fresh EJECTION SEAT consists of High West double rye, Damoiseau 110 Rhum, Amaro Lucano, green tea pineapple gomme, fresh lime, cinnamon syrup, and tiki bitters, while the GUN FOR HIRE awakens your palate with black cardamom infused Bombay Sapphire, Creme de Noyeaux, cardamaro aromatized wine, sasparilla and angostura bitters.

Outpost and Good Bar at the Goodland Hotel – 5650 Calle Real | (805) 964-1288 |

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This just in from reader Bob. Reader Bob  is a founding partner at Sojourner, Zelo, Blue Agave, and the current owner of the Wildcat Lounge and the Bobcat Room. Reader Bob is also a partner at The Little Kitchen.

The Little Kitchen, 17 W Ortega St., is now open for dinner!
Owner/chef Grace Austin’s Modern Comfort Food favorites are Chicken Tikka Masala (Mary’s organic chicken) for ) $12.50,  Shepherd’s pie served in a cast iron skillet ($14,50), Mediterranean Mezze Platter with grilled vegetables, warm herbed goat cheese, olives, hummus and naan ($9.95), Shrimp and Grits ($15.50), and Grace’s family recipe for “Real Deal” Swedish Meatballs with mashed potatoes, ligonberries and pickled cucumber slices. Entree Salads with organic greens are $10.25. Two favorite desserts are the Warm chocolate chip cookie in a skillet with McConnell’s vanilla ice cream and the amazing French Toast Bites served alamode with a caramel sauce.  Prices are moderate and the beer and wine list is inventive and reasonable.  Wine lovers will appreciate a $10 glass of Sonoma Cutrer Chardonnay. Open for lunch tue-sat, dinner nightly, and late night fri-sun. Closed Mondays. More info at

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This just in from reader Christine:

A few weeks ago I was walking on Hollister in Old Town Goleta and saw a hot dog stand near the stereo shop on the corner of Hollister and Magnolia. I didn’t stop. Heard anything about it?

Update: It’s Dave’s Dogs. For more information visit and Those are some pretty fancy hot dogs pics on Instagram.



Reader Peter shares some thoughts about a grocery store named Aldi, which is the parent company of Trader Joe’s:


I have noticed advertisements on a Ventura radio station for a new grocery store called Aldi.  I was in Germany a few weeks ago and visited an Aldi there.  As you may know, Aldi is the parent company of Trader Joe’s. Aldi in Germany carry’s a few Trader Joe’s items but it is nothing like a Trader Joe’s.   Anyway Aldi claims to be opening stores “all over California.”   There is a lot on Wikipedia about Aldi as well as other online sources talking about their success and reputation in various countries.   Here’s an article that claims it is the best store.

Will we have Aldi in SB?  Milpas street maybe?   Interesting that no one I’ve spoken to at the Milpas store even knows what Aldi is.

I know nothing more but thought it might be interesting if you looked into it further.




Reader Primetime spotted this sign at Rose Cafe,  1816 Cliff Drive.




Reader Jim asked a question about Petrini’s, 14 W. Calle Laureles:

Does anyone know why Petrini’s no longer serves beer or wine?  It’s been that way for a couple of months according to the waitress who says she doesn’t know the reason.

I called Petrini’s and was told that they are waiting for their license to be renewed and it could happen at any time.

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Ralphs market at 2840 De la Vina Street has closed its doors for good. There is no word yet on what, if any, business will take over the space.



Though I repeatedly tried contacting the corporate office for Gandolfo’s New York Delicatessen at 718 State Street to inquire about its status, I still have not received a response. The windows at Gandolfo’s have been papered-over for more than a week. Today I noticed that Santa Barbara has been removed from their list of California restaurants so I will consider them closed – until they’re not.

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Here is a list of local food establishments that have closed in the last year:

  • October 2016: Gandolfo’s New York Delicatessen, 718 State St. (no official confirmation received); Montecito Café, 1295 Coast Village Rd, Montecito
  • September 2016: Georgia’s Smokehouse, food truck; Relais de Paris, 734 State St.
  • August 2016: Coffee Cat, 1201 Anacapa St.; India House, 418 State St.; Petrini’s, 5711 Calle Real, Goleta
  • July 2016: Cielito, 1114 State St. (now Viva Santa Barbara); India Club, 5701 Calle Real, Goleta; Yankee Noodle, 214 State St. (now American Ale 02)
  • June 2016: Le Petit Bistrot, 532 State St.; Nimita’s Cuisine, 508 East Haley St.; Sam’s To U, 5979 Hollister Ave., Goleta
  • May 2016: Cafe Int’L, 5664 Calle Real, Goleta; Subway, 3613 State St. (now Miso Hungry)
  • April 2016: Jimmy John’s, 909 Embarcadero del Mar, Isla Vista; Seagrass, 30 E. Ortega St. (now Oveja Blanca); Taqueria El Pastorcito, 2009 De la Vina St.
  • March 2016: Book Ends Café, 602 Anacapa St. (now The Honey B Café); Mexican Fresh Taqueria, 315 Meigs Rd.
  • February 2016: Boondocks, 4444 Hollister Ave., Noleta; La Hacienda, 298 Pine Ave., Goleta; Little Caesars Kmart, 6865 Hollister Ave., Goleta; Tamales-To-Go, 20 East Cota St.
  • January 2016: 416 State, 416 State St. (now The Drunken Crab); Carl’s Jr, 3925 State St.; Cielo Bar and Grill, 5096 Carpinteria Ave., Carpinteria (now The Nugget); Creekside, 4444 Hollister Ave., Noleta; Mattei’s Tavern, 2350 Railway Ave, Los Olivos; Nuance, 119 State St.; Rusty’s Pizza, 6025 Calle Real, Goleta (moved down the street); Tacos El Rey, 5 W. Haley St. (now Hana Kitchen); The Bourbon Room, 4444 Hollister Ave., Noleta; The Fig Grill, 5940 Calle Real, Goleta; Union Ale Brewing Co., 214 State St. (now American Ale 02)
  • December 2015: Lovin Oven, 6578 Trigo Rd., Isla Vista (now 805 Kabob); Mama Lu, 415 N. Milpas St. (now Stone Age Restaurant); Marmalade Café, 3825 State St.; Taco Bell, 3771 State St. (now Dunkin Donuts).
  • November 2015: Beach Bowls, 901 Linden Ave., Carpinteria; Bistro 1111, 1111 E. Cabrillo Blvd. (now Marbella); Boochies, 113 W. De la Guerra St. (now Green Table); El Torito, 29 E. Cabrillo Blvd.; Haggen, 163 S. Turnpike Rd., Goleta (now Vons); Haggen, 165 N. Fairview Ave. Goleta (now Sprouts Farmers Market); Haggen, 2010 Cliff Dr. (now Vons); Haggen, 3943 State St. (now Smart & Final Extra!); Haggen, 850 Linden Ave., Carpinteria (now Smart & Final); Kogilicious, 956 Embarcadero Del Norte, Isla Vista (now Santa Ynez Burrito)
  • October 2015: Blue Agave, 20 E. Cota St. (now Nectar); Crazy Good Bread, 4191 Carpinteria Ave., Carpinteria; Culture Counter, 38 W. Victoria St.; Fresh & Easy Market, 336 N. Milpas St.; iGrill Korean BBQ, 3132 State St. (now Kimchi)
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The Foodbank of Santa Barbara County has announced their Annual Holiday Food Drive, which kicked off November 1 with Thanksgiving donations, and will continue through December 31. The Foodbank needs to raise $100,000 in addition to 100,000 pounds of critical food donations to provide 30,000 county families healthy and nutritious meals throughout the upcoming holidays. To do so, they’re launching a “Virtual Food Drive” where supporters can select to donate various food items or meals for families in need online.

“The Foodbank’s need for food and financial support is critical during this peak time of year, and we are so grateful for the entire community’s enthusiasm and generosity,” explains Erik Talkin, Foodbank CEO. “While the community is welcome to donate nutritious food items at our Foodbank facilities, we are making it even easier through the online Virtual Food Drive.”

This holiday season, the Foodbank’s goal is to distribute 1.25 M meals. To help the Foodbank on their way, Wells Fargo has committed a $15,000 matching grant to help them reach their financial goal of $100,000. Additionally, Whole Foods Market in Santa Barbara generously donated 100 turkeys.

Anyone can participate in the Foodbank’s Virtual Food Drive by visiting and selecting from the various foods and meals for families that will go towards funding the 1.25 million meals. Those wishing to donate food at Foodbank facilities are encouraged to donate healthy food items such as frozen turkeys or chickens (2,000 needed), rice, canned fruits and vegetables, beans, peanut butter, tuna, oatmeal, cereal, stuffing and cranberries at the Foodbank facilities from 7:00 a.m. to 3:30 p.m. on weekdays, with extended hours November 14 – 18 until 5:30 p.m.. Deadline for all turkey donations is Friday, November 18. Bring donations to 4554 Hollister Avenue in Noleta.


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Owner Justin West sent me this message to share with you regarding Julienne at 138 East Canon Perdido Street:

Hello Everyone,

After 8 great years, the time has come that Julienne must close its doors. The answer to “why” is not a simple one.

The truth is, Julienne has been for sale since April. It turns out that owning two restaurants and being a parent of two children has been more difficult than I thought it would be and downsizing needs to happen.  It is simply too much to oversee. I don’t know how my Dad did it all those years!!

So, on Saturday, November 12, 2016 Julienne will serve its last dinners in a “business as usual” sense. Until then we would love to see as many of you as possible to say goodbye. We have put together a modest, ingredient focused menu that reflects what we have been about for the last 8 years.  Reservations can still be made on our website or on until Nov. 12.

After Nov. 12th we will be open only on select days of the month in November.  If we are unable to find a buyer before December we will host dinners on select days in December in a similar fashion… and so on a so forth until the sale…

Here are the Dates we have on our Books for November:
Reservations for these dates will be available by emailing the restaurant at
Or you can call 805-845-6488. Space will be limited so book early.

Monday Nov. 14: Thai Inspired Wine Dinner with Graham Tatomer.
$100 per person (sales tax & Service Charge Included)

Thursday November 24: Thanksgiving Dinner
$50 per person for food. 3 Course Menu. Optional Wine Pairing $30.

Friday November 25 & Saturday November 26: Julienne Pop Up. Ala Carte Menu & Wine List.  (A Pop Up in Our Own Restaurant??)
It has been such a fun ride here on this corner. We have met and worked with some amazing people, developing relationships that will last a lifetime. Thank You!! To everyone who supported us over the years and who allowed me to cook from the heart. Thank You!! To all of our farmers. Through their seasonal crops and dedication to quality and variety I have been able to cook food that feeds the soul. It’s those ingredients that have made it possible. Cliché as it may be, “it’s freshness you can taste” (with a wink)…

I will miss this extension of my creativity but I look forward to continuing to feed you down at Wildwood Kitchen [412 East Haley Street]. So come see me!! I look forward to developing Wildwood Provisions which will be an extension of Wildwood Kitchen that will focus on prepared foods and custom butchery. Similar to the Community Supported Cooking program we ran here at Julienne years ago. I want you to be able to take my flavors home and put them in your refrigerator and use them in your own creations. My brand is about eating well. That should happen all day every day. We can help.

I also hope to venture into the private sector. Pop Ups, Private Dinner Parties, Cooking Classes or Farmers Market Strolls, “Blue Apron” Type Services…. If you are into things like that please email me at

So, anyways… If you are still reading… Thanks. This isn’t the end. It’s just the beginning. The start of a new chapter.

Justin West

julienne-1 julienne-2



Readers The Tank and Kerry tell me that Gandolfo’s New York Delicatessen at 718 State Street appears closed today and that the windows are papered over. I tried contacting the corporate office for more information but have not received a response yet. Gandolfo’s opened on January 19th of this year.

gandPhoto by reader Primetime



Here is an east-side update from reader Brendan:

“There is a taqueria in back of the building housing Milpas Liquor and a laundromat, near the corner of Milpas and Montecito streets. This was the location of the short-lived “5 Estrellas” Honduran restaurant. The place is now called Milpas Taqueria. According to the woman at the register, the proprietors are the same people running the small hot dog stand near Crown Liquor lower on Milpas.”

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This just in from reader Foreest: “Hey John, Duo Catering has recently started a dinner service through an App called ChowNow. You can download the Duo application and schedule a dinner pickup a few days in advance. Their food is amazing!” Call 957-1670 or visit

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On Wednesday October 26 from 5-8pm MIT Enterprise Forum will be holding a conference titled “The Restaurantrepreur.” The venue is Cabrillo Pavilion Arts Center, 1118 E. Cabrillo Blvd. The Restaurant Guy will be one of several guest speakers. Here is the official description of the event:

Come learn the ins and outs as well as the ups and downs from seasoned restaurant professionals of starting with a small idea and building it big in the food service world.

This MIT Enterprise Forum program will highlight how regional food service entrepreneurs utilized technology, innovation, and systematic organization combined with a lot of hard work and sweat equity to build successful restaurant and food service business ventures that are poised for further growth and expansion.

The program will feature 2 successful restauranteurs; a leading regional food service executive; and a high technology human-performance coach speaking about what it takes to create the magic of a wonderful and tasty restaurant experience utilizing a highly functional and efficient team to make it happen.

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Reader Mike let me know that perennial winner of the Santa Barbara Independent Best Of poll, Montecito Café at 1295 Coast Village Road, served its final meal last on October 15. The family behind Montecito Café continues to operate Jane restaurant at 1311 State Street and 6920 Marketplace Drive in Goleta.



In May 2012 (yes, more than 4 years ago) I wrote that Peabody’s restaurant at 1198 Coast Village Road was closing and would be replaced by vegan restaurant Oliver’s, owned by cellular phone pioneer Craig McCaw. A rumor circulating around town lately states that Oliver’s is finally opening “in two weeks.” Sometimes the quickest way to get to the truth of the matter is to pay a personal visit and look through the windows, or, if the windows are papered-over, peek through the mail slot. In the case of Oliver’s, the property is surrounded by fences so I couldn’t get that close but I could clearly see the outside is still under construction, with quite a bit of work remaining. I would venture to guess that the rumor is false. I spoke with a security guard nearby and he said that he doesn’t see much activity at the site, but does see progress being made from time to time.



In April of this year I broke the news that Cajun Kitchen is coming to 6025 Calle Real in Goleta, the former home Rusty’s Pizza which moved down the street to 5934 Calle Real. Since then I have received many emails asking me when they are opening. I stopped by, looked into the window, and saw that the interior has been stripped down to open walls and a cement floor. If I was to guess I would say they wont start serving hungry diners until sometime next year.


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